Some of you may not know this, but I love old kitchen knives. Old carbon steel blades were probably some of the best ever made, they stayed sharp, were easy to hone, and cut better than almost anything made today. Most professional chefs, love and pamper their carbon steel blades – especially as modern versions of these can be $150-400 each.
These have been cleaned, restored and sharpened professionally. As they are used they will develop a nice patina (will look a bit like a dulling of the blade).
This one is an old vintage butchering knife by an unknown maker. Overall length is 17″ 1/4 inches, 11″ 1/4 of that being blade. scales (handles) are very nice and clean. Blade is razor sharp.
Carbon steel knives do require a tiny bit more upkeep than stainless as they will rust or discolor if not cleaned and dried after use, but that’s even easier maintenance than cast iron so I have no doubts you are up to it.